Cabbage soup is one of those perfect cold weather recipes. Since New York has been experiencing what feels like sub-zero temps and the snowiest winter I’ve ever seen (more tonight!) I figured it’s the perfect time for soup. Also, this has sauerkraut in it. Could it get any better? This lady with a fraction of German blood in her thinks not. Eat this tonight with some crusty bread and warm yourself up.
Cabbage soup (vegan)
Adapted from NYMag
6 cups vegetable broth
5 cups water
2 tablespoons Earth Balance
4 allspice berries
3 bay leaves
1 tablespoon marjoram
3 cloves of garlic, minced
1 cup sauerkraut + 4 tablespoons juice
2 medium potatoes, peeled and diced
2 carrots, minced
3 celery stalks, minced
4 heaping cups cabbage, shredded (I chopped mine into 1/4″ ribbons)
1 can of great northern beans, drained and rinsed
salt and pepper to taste
Place the sauerkraut in a large stockpot with the vegetable broth, water, earth balance, allspice, bay leaves, marjoram, and garlic. Bring to a boil and simmer for 10 minutes. Add the potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 25 minutes. Add the white beans and simmer for 5 more minutes. Add the sauerkraut juice and season with salt and pepper.
Notes: I think this would be great with a can of Mock duck or seitan, shredded or chopped into small pieces. It would make a great substitute for the pork the original recipe calls for if you are so faux-meat inclined (I am, I just didn’t have any).